Boiled Ham
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 43. The excerpt below is the record exactly as published.
Wash a Ham, put it in a saucepan, cover it with cold water, and boil for four or five hours, according to the size. Take the bone out, roll the Ham, and put it in a basin with a heavy weight on the top. When cold, put it on a dish, garnish with parsley, and serve. Boiled Ham
Cook this with the app: pantry check, scaling, and the assistant.